We've done them in the smoker. Smoked it until 120, then seared the outside on the grill. Turned out awesome. We also wrapped one in a bacon weave, that was by far my favorite. I suggest not soaking wood chips because it steams the meat instead of smoking it.

Check out Jeff Phillips book, or website, smoking-meat.com. He has some awesome recipes.

If you try a sous vide, good luck with a chunk of meat that size. Looking forward to hearing how it turns out!